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Homemade Snickerdoodle Cheesecake photo

Snickerdoodle Cheesecake

This Snickerdoodle Cheesecake is a creamy, spiced delight that will impress everyone!
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crust:
  • 10 ounces shortbread cookies (finely crushed)
  • 1 tablespoon granulated white sugar
  • 1 cup butter (melted)
For the Filling:
  • 16 ounces cream cheese (at room temperature)
  • 8 ounces sour cream
  • 1 cup granulated white sugar
  • 2 tablespoons all-purpose flour
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • 3 large eggs
For the Topping:
  • 1 tablespoon granulated white sugar
  • 1 teaspoon ground cinnamon

Equipment

  • Food processor
  • Mixing bowls
  • Electric mixer
  • 9-inch springform pan
  • Measuring cups
  • Measuring spoons
  • Rubber spatula
  • Oven

Method
 

Instructions:
  1. Step 1: Preheat the Oven
    Begin by preheating your oven to 325°F (163°C). This temperature is ideal for baking your cheesecake slowly and evenly.
  2. Step 2: Prepare the Crust
    In a mixing bowl, combine the finely crushed shortbread cookies, 1 tablespoon of granulated sugar, and melted butter. Stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust. Bake for about 10 minutes, then remove and let it cool slightly.
  3. Step 3: Make the Cheesecake Filling
    In a large mixing bowl, beat the cream cheese until smooth and creamy. Add in the sour cream, 1 cup granulated sugar, flour, vanilla extract, and 1 teaspoon ground cinnamon. Mix until well combined. Scrape the sides of the bowl to ensure everything is fully incorporated.
  4. Step 4: Add the Eggs
    With the mixer on low speed, add the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix, as this can introduce too much air into the batter.
  5. Step 5: Pour the Filling into the Crust
    Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
  6. Step 6: Bake the Cheesecake
    Bake the cheesecake in the preheated oven for 55-65 minutes. The edges should be set, but the center may still have a slight jiggle. This is normal; it will firm up as it cools.
  7. Step 7: Cool and Chill
    Once baked, turn off the oven and crack the door open. Let the cheesecake cool in the oven for about 1 hour. Then, remove it from the oven and refrigerate for at least 4 hours, preferably overnight.
  8. Step 8: Prepare the Topping
    Before serving, mix 1 tablespoon of granulated sugar with 1 teaspoon of ground cinnamon. Sprinkle this mixture over the top of the chilled cheesecake for that final snickerdoodle touch.

Notes

  • Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
  • Wrap individual slices in plastic wrap and freeze them for up to 2 months.
  • For best flavor, consume within a few days of making.